A recipe for a homemade veggie broth that'll save you money and reduce food waste – and serve as a delicious base for any soup.
- 4 cups veggie and herb scraps of choice, minimum (try to include onions, celery, & carrots)
- black pepper kernels and salt, to taste
- 1 bay leaf (dried)
- Place all of the ingredients you've decided on into a large stockpot or dutch oven, cover with water.
- Bring to a boil, then simmer on medium-low for at least an hour with a lid on.
- Drain, cool, and store in jars in the refrigerator for up to 5-7 days. If you won't be using it in that time, place it in the freezer for up to 3 months.
- the veggie scrap 4-cup minimum means: you need at least 4 cups, but feel free to use more if you have a giant stock pot. The more veggies & herbs you use, the more flavorful the broth will be.
- if you’re comfortable canning, can em’ up.
- if you freeze the broth in jars, be sure to leave ample space in the jar so you don’t have a broth explosion in there. Speaking from experience, unfortunately.